Crepes

Submitted by: Adrienne Jacobs
From Cooking Light Magazine

In medium bowl, whisk together 2/3 flour, 2 large eggs, 1/2 tsp. sugar, 1/8 tsp. salt, and 1/4 c. milk; batter will be thick and lumpy, keep whisking until smooth.
Whisk in 1/2 c. milk and 1 T. oil; if batter is thicker than heavy cream, thin with up to 1 T. more water.
Lightly grease 8" nonstick skillet and set it over medium-high heat until hot. Pour in 3 T. batter and quickly tilt skillet in circular motion to spread batter. 45 seconds on first side, 20 seconds on second side.
Top with all things delicious! (strawberry jam, whipped cream, nutella, etc.)